Keto Verdure Miste
Embrace vibrant flavors and wholesome nutrition with Keto Verdure Miste, a colorful medley of roasted vegetables that's as delicious as it is healthy. This low-carb recipe features an array of garden-fresh produce, including zucchini, yellow squash, broccoli, bell pepper, eggplant, and asparagus, all tossed in a fragrant blend of olive oil, garlic, dried oregano, and thyme. Roasted to perfection at high heat, the vegetables develop a delicate caramelization that amplifies their natural sweetness while keeping them tender and nutritious. With just 15 minutes of prep and minimal clean-up thanks to a lined baking sheet, this dish makes for a quick and easy keto-friendly side or light main course. Garnished with a sprinkle of fresh parsley, the Keto Verdure Miste is sure to become a go-to recipe for clean eating, perfect for feeding a crowd or meal prepping a week’s worth of flavorful meals.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 cups Broccoli florets
- 1 large Bell pepper (red)
- 1 small Eggplant
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash all vegetables thoroughly and pat dry with a kitchen towel.
Cut the zucchini and yellow squash into 1/2-inch thick rounds. Chop the broccoli florets into bite-sized pieces. Halve and core the red bell pepper, then slice into strips. Dice the small eggplant into 1/2-inch cubes. Trim the woody ends off the asparagus.
Place all the prepared vegetables into a large mixing bowl.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss until all the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and slightly caramelized around the edges.
Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
Transfer the roasted vegetables to a serving platter or bowl, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6548 mg | 285% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 66.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
